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Scullcap: What It Is and How to Use It

Scullcap: What It Is and How to Use It

Scullcap is the dried aerial herb of Scutellaria lateriflora, a mint-family plant native to North America, traditionally used as a calming herbal tea. Its name comes from the tiny helmet-shaped flowers — scutella is Latin for "small dish" — that run along one side of the stem. You can find it at William's Natural Foods, 12249 San Pablo Ave, Richmond, CA 94805, where we carry it in our bulk herb section.

Available in Bulk

We carry scullcap in our bulk herb section so you can grab the exact amount you want — from a spoonful for a calming evening cup to a full bag for regular use. Our staff can help you find it in the bulk bins and suggest herbs that blend well with it.

What We Carry

  • Scullcap herb, cut and sifted (C/S) — dried leaf and stem for brewing tea, sold by weight.
  • Scullcap herb powder — fine-ground herb for customers who prefer powder form.

Frequently Asked Questions

What does scullcap tea taste like?

Scullcap tea is mild and slightly bitter with an earthy, grassy character — gentle as herbal teas go. It is rarely drunk for flavor alone; most people blend it with more aromatic herbs like lemon balm, chamomile, or passionflower for a tastier calming cup.

What is scullcap traditionally used for?

Scullcap has a long history in Native American and early American herbal tradition as a calming nervine herb — herbalists traditionally used it in teas and tinctures to support relaxation. It was a standard herb in 19th-century American eclectic medicine and remains a staple of the bulk herb trade today.

Is American scullcap the same as Chinese scullcap?

No — they are related but different plants with different traditional uses. American scullcap (Scutellaria lateriflora) is the calming herb sold as "scullcap" in U.S. stores. Chinese scullcap (Scutellaria baicalensis, or huang qin) is the root used in traditional Chinese herbalism. Make sure you know which one you are buying.

How do you brew scullcap tea?

Steep a spoonful of the cut herb in just-boiled water for 5 to 10 minutes, then strain. Because the flavor is mild, it works well as a base for blends — try it with chamomile and lemon balm for an evening cup. Like most leafy herbs, it can also be enjoyed iced.

Did you know? Scullcap gets its name from the Latin scutella ("small dish"), describing the tiny helmet-shaped calyx on each flower — a feature distinctive enough that it gave the entire Scutellaria genus its name (source: botanical references on Scutellaria lateriflora).

Visit William's Natural Foods at 12249 San Pablo Ave, Richmond, CA — open Monday through Friday 9 AM to 7 PM, Saturday 9 AM to 6 PM, and Sunday 10 AM to 5 PM. Our staff are happy to help you find scullcap in the bulk herb section.

This guide is for general information only and is not medical advice. Talk to your doctor or a qualified health professional about any health questions.